It is said that it is preparation, but in fact, it will not take long. Burgundy goulash is a dish that takes a long time to prepare, averaging at least four hours.

Normal restaurant customers certainly don't have the time or patience to wait for four hours, and the dish is more delicious when it is cooled and reheated, so many Western restaurants will complete the most time-consuming baking and stewing part the day before, and the next day only need to add some ingredients that are not resistant to storage to heat the dish properly.

Cut the mushrooms into cubes and fry them until golden brown, cut the carrots and potatoes into cubes, and simmer them together with the beef cubes and soup. The aroma quickly overflowed from the pot.

Li wanted to set the time with a timer, and taking advantage of this free time, he cleaned up the workbench and began to make desserts.

After waiting in the store for about 20 minutes, Li Xiang walked out of the back kitchen with a tray and placed two cake molds in front of the old man and the young man.

"Oh, little cup? It's quite a traditional starter. Glancing at the food in the container, Nagi Senzaemon touched his beard and said.

At the same time, Erina Nagikiri also looked at the head dish in front of her.

The container is white, without any spills of sauce, and the fragrance of dill leaves lingers on the tip of the nose, tantalizing the taste buds of diners. Inside the round container, the yellow soft-boiled egg yolk, red sauce, verdant dill, white egg white and whipped cream are rich in color and appetizing.

"It looks good, let's see how it tastes." Erina thought to herself.

"Wait, young lady."

Just as Erina picked up the spoon and was about to try the taste, she was stopped by Li Xiang, who had changed back into a waiter suit.

"If you dip it with this, it will have a richer taste."

Li Xiang said as he brought out another plate, which contained a few slices of baguette.

"Baguette?" Nagi Senzaemon took a light breath, the bread was fragrant, the surface was buttered, and the color was golden.

"Looks good, let me taste it."

An old man and a young man each picked up a slice of baguette and slipped it, dipped it in the thick egg "sauce" in the bowl, and put it in their mouths.

At the entrance of the bread, Nagi Senzaemon's eyes lit up.

The soft and sticky eggs form an excellent match with the crispy baguette, and when you bite into it, the crispy baguette dough crumbles to produce a wonderful "click" sound, and the strong aroma escapes, while the egg liquid of the soft egg and the whipped cream make the baguette taste softer, and the baguette in turn adds a bit of elastic taste and taste foundation to the dish.

The whipped cream itself has a light and sweet taste, but the taste is heavy and a little greasy, but in this dish, it is completely neutralized by the slightly sour taste of tomatoes, nutmeg, fennel, pepper, and dill leaves, and the aroma of bread is finally left in the mouth.

Baguette is abbreviated as baguette. It is the most common type of bread in France.

There are only four ingredients for baguettes: flour, salt, yeast, and water, in a ratio of about 100:1:1:65, and no seasonings including any preservatives are added. Bake at 270°C for 17 minutes to create a crispy dough with a porous structure. Pure formula, simple processing, pure taste.

The French love of bread is in their bones, and they will even drive 20 minutes to the other side of the city to find a bakery in order to buy a better tasting bread. The baguette has won the love of the French people because of its unique taste and pure taste.

As you chew, the wheat flavor of the baguette becomes more and more prominent, and the flatness of the bread highlights the dense texture of the small egg.

At the same time, a unique flavor is like a pulsing signal, constantly stimulating the taste buds of Nagi Senzaemon and Erina Nagi Kiri.

Erina swallowed the food in her mouth, and her sensitive sense of taste made a precise judgment: "It's salmon roe!" ”

Large salmon roe placed on the surface of the egg mixture, orange-red in color. Compared to the expensive caviar, pickled sturgeon roe, salmon roe is much cheaper, and in Japan salmon roe is a common common delicacy.

Its taste is not as rich as black caviar, the taste is lighter, and it can even be eaten directly with bibimbap, and in some areas, a bowl of caviar is the first memory of food for many people in childhood.

As you chew on the crispy bread and the rich egg mixture, the salmon roe bursts in your mouth, and the sweet flavor starts from the roof of the palate and reaches the nose, sublimating the flavor of the whole dish.

Outside of the menu, Erina, munching bread and sauce, feels like she has arrived in a warm winter cottage, baking the stove with the whole family, lazily eating small cups of eggs and bread and making afternoon tea.

The feeling of home made her completely relaxed, and the whole person seemed to be lying on the softest bed.

Unconsciously, the grandfather and grandson picked up another slice of bread at the same time, dipped it in the egg mixture, and delivered it to their mouths one bite after another.

Soon, the small cup of eggs served as an appetizer was eaten clean.

"How old are you, young man?"

Putting down the cutlery in his hand, Nagi Senzaemon turned his head to ask Li Xiang.

"I just turned 16 this year, what's wrong? Sir, is there something wrong with the dishes? ”

"No, no, I'm very satisfied with the dishes. I just didn't expect a 16-year-old like you to have such a deep culinary attainment. ”

Nagi Senzaemon shook his head and sighed, and asked Erina again:

"Erina, what do you think?"

After eating, Erina returned to normal from her previous state of soul flying out of the sky, wiped a little white cream from her mouth with a handkerchief, and tidied up the front of her clothes that had just been messed up. End-to-end face analysis:

"First of all, the dish is very well finished. Eggs are a very common French appetizer that is very inclusive and allows you to add a variety of toppings to your liking. But the use of salmon roe as an ingredient is a real highlight. ”

Nagi Senzaemon nodded and said:

"The rich aroma of the seasoned spice powder, the richness of the whipped cream, the slight acidity of the tomato, the slight pungency of the pepper, the wheat aroma of the bread, and the sweetness of the salmon roe are all harmonized to form a wonderful resonance."

"The baguette used to dip the egg wash is sliced, buttered and baked in the oven for a while, giving the bread a crispier texture that contrasts with the soft-boiled eggs. However, baking alone should not have such a good effect. Young man, is this bread freshly made? ”

"You're right, old man." Li Xiang nodded, "The bread is just baked, cut into slices about 2cm thick before the heat dissipates, smear the cut surface with butter and bake it again for 30 seconds, and then serve it immediately." ”

"It's no wonder that the crust of bread has such a crispy texture without being hard."

The appetizer had run out, and Li Xiang immediately cleaned up the empty plates on the table and prepared to serve the main dish.

Li wanted to go back to the kitchen, but Erina Nagikiri closed her eyes and reminisced:

"In addition to the bread, he is meticulous in many details. The baking is just right, and there is neither the nasty burnt smell nor the bad texture of the pinch. The shrimp are also stir-fried to remove the fishy smell and give it an onion aroma. The dill leaves are submerged in the egg wash but can be seen from the surface in their complete form, all in all, the three elements of color, aroma and flavor are well presented. ”

Nagi Senzaemon laughed heartily, "How's it going, Erina?" I didn't take you to the wrong place, old man, did I? ”

Erina Nagikiri rolled her eyes, and the tsundere attribute began to make trouble: "The head plate barely passes." ”

Nagi Senzaemon naturally understood the awkwardness of his granddaughter, smiled and didn't say anything more.